Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

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Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

I know. The name alone is enough to give you a heart attack. Picture it–a chocolate chip cookie topped with Double Stuf Oreos, then a layer of caramel, then finally topped with even more chocolate chip cookie.

Insanity. And a huge hit with my coworkers. These cookies were gone well before the end of the day, and there is photographic evidence of everyone’s caloric intake floating around Instagram and Twitter.

They’re crazy sweet, but a fun treat that people will definitely enjoy! Thanks Recipe Girl!

1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
24 Double Stuf Oreos
1 cup or so of jarred caramel


  1. Preheat oven to 350 degrees F. Spray a 9×13-inch pan with nonstick spray.
  2. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
  3. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press with greased hands to press and make an even layer in the bottom of the pan. (I used an offset spatula.)
  4. Set the Oreos on top of the dough in four rows of 6. Drizzle caramel on top–about 1 cup–over and around the Oreos. Spoon small dollops of the remaining cookie dough on top. Don’t worry if the dollops don’t completely cover the Oreos/caramel. The cookie dough will spread out as you bake it.
  5. Bake until lightly browned, 20 to 25 minutes. Cool completely (I put the pan in the fridge), then cut into 32 bars.

Recipe from Recipe Girl.